yummy sweet, moist cornbread

Today, I was organizing some jars filled with pasta, couscous, sugar, etc...

Next thing you know, I'm making cornbread muffins.

I always get side tracked when I clean or tidy-up the house.

I don't mind these kind of side tracks, and neither does my husband...

Here's the super easy recipe // recette (source):

Just realized I blogged this same recipe in April (post).
It must be good !!!

mix in this order // mélanger dans cet ordre 

beat // battre

1/2 cup melted butter        // 115g de beurre fondu

2/3 cup white sugar          // 135g de sucre blanc

2 eggs                                  // 2 oeufs

combine // mélanger

1 cup buttermilk*              // 240ml de lait avec une cuillère à soupe de vinegre blanc

1/2 teaspoon baking soda  // 1/2 cuillère à café de bicarbonate de soude

combine // mélanger

1 cup cornmeal                  // 200g de polenta sec

1 cup flour                         // 125g de farine

1/2 teaspoon salt              // 1/2 cuillère à café de sel

375F for 30 minutes          // 175C pour 30 minutes

[400F for 12-15 minutes   // 200C pour 12-15 minutes - muffins]

*I just make my own buttermilk by using 1 cup of milk, then adding 1 tablespoon of white vinegar or lemon juice, let sit for about 5 minutes until curdled... voilà !

Enjoy !  //  Bon Appétit !

Love Linz

au hasard

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I love me some {moist} Cornbread !

And sadly, this is the last piece.

I'd like to share the recipe I found - so yummy !

Grandmother's Buttermilk Corn Bread

1/2 c. butter (115g)

2/3 c. white sugar

2 eggs

1 c. buttermilk*

1 c. polenta (corn meal)

1 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

*{don't have buttermilk? me neither. just use 1 c. milk with 1 Tbsp. lemon juice or 1 Tbsp. white vinegar - set aside for a few minutes to curdle, then add in, should be a little lumpy}

Mix, Pour into 8 x 8 x 2" pan OR 9 x 1.5" round pan

Bake 400 F, 20 minutes or until edges are golden brown

Bon appétit.

Love Linz